🍜 Chin Chin Sydney — Big Flavours, Big Energy

Chin Chin is one of those Sydney institutions that has lasted in the restaurant game and always pulls a crowd. It’s loud, neon‑lit, and unapologetically chaotic — the kind of place where the music thumps, the cocktails flow, and the food arrives fast and full‑throttle. It’s not trying to be fine dining; it’s trying to be fun. And honestly, that’s where it shines.

Below is everything we ate — the hits, the surprises, and the dishes that made us wish we’d worn stretchy pants.

🍽️ What We Ordered & How It Stacked Up

FRIED SQUID NAHM JIM, CORIANDER, CHILLI .............32.5 

Crispy, light, and properly seasoned — the kind of squid that disappears before you realise you’ve inhaled half the plate. The nahm jim brings that bright, punchy acidity Chin Chin does so well. A strong opener and very on‑brand: loud, zesty, and impossible not to keep picking at.

CHIN CHIN PORK “ROLL UPS” PULLED PORK PANCAKES, SLAW, PLUM SAUCE ...32.5

A crowd‑pleaser. Very popular. On most tables. Soft pancakes, pork, crunchy slaw, and a plum sauce that tastes like the fun cousin of Peking duck night. It’s messy, indulgent, and engineered for maximum table joy. Not subtle, but that’s the point.

BBQ STYLE SOM TUM GREEN PAPAYA, CHARRED PINEAPPLE, ROASTED PEANUT ...22.5

A smoky twist on a classic. The charred pineapple adds caramelised sweetness that softens the usual som tum fire. It’s refreshing but still packs heat, and the roasted peanuts give it that addictive crunch. A great palate reset between richer dishes.

BRAISED WAGYU BEEF PAD SEUW GAI LAN, RICE NOODLES, CRISPY SHALLOTS ..39.5 (MAKE IT VEGO)...........................30.5

Comfort food, Chin Chin style. Wide rice noodles slicked in a savoury‑sweet sauce, plenty of wok char, and crispy shallots that bring everything to life. The vego version is available also, but we went for the wagyu! — hearty, smoky, and deeply satisfying. A table favourite.

SOUTHERN-STYLE YELLOW CURRY OF TIGER PRAWN BETEL LEAF ........................46.5

Rich, aromatic, and beautifully balanced. The prawns are plump and sweet, the curry sauce velvety with just enough heat, and the betel leaf adds a herbal lift. This is Chin Chin at its best: bold flavours with a little finesse tucked underneath.

CUCUMBER SALAD SESAME, PICKLES, MINT....................14.5

Bright, crunchy, cooling. A simple dish but a necessary one, especially with the richness of the pork roll‑ups and curry. The sesame gives it warmth, the pickles give it zing, and the mint keeps it fresh.

SWEET ROTI - DULCE DE LECHE, PINEAPPLE, COCONUT SORBET...18.5

This one’s a show‑stopper. Flaky roti, sticky dulce de leche, caramelised pineapple, and a cold, creamy coconut sorbet that ties everything together. It’s indulgent but not heavy — the perfect finish.

MILO MOUSSE - WHITE CHOCOLATE, RHUBARB, MILO CORNFLAKE.....18.5

A nostalgic fever dream in the best way. The mousse is airy and malty, the rhubarb cuts through with tartness, and the Milo cornflake topping adds crunch and childhood joy. It’s playful, clever, and very Chin Chin.

Hubby's Take

Walking into Chin Chin felt a bit like stepping into organised chaos — in a good way. The energy hits you first: loud music, louder conversations, and staff weaving through the room with the kind of speed that suggests they’ve done this a thousand times. It’s not a place you come for a quiet night, but if you’re after atmosphere, it delivers.

Fried Squid — Nahm Jim, Coriander, Chilli

A well‑balanced salt‑and‑pepper squid. Not overly crispy, but still enjoyable. I would’ve loved a bit more punch in the seasoning to really lift it.

Pork “Roll Ups” — Pulled Pork, Pancakes, Slaw, Plum Sauce

A little disappointing. The pork was cooked well but lacked flavour, and I wasn’t expecting a make‑your‑own setup. It felt more novelty than impact.

BBQ Style Som Tum — Green Papaya, Charred Pineapple, Roasted Peanut

A standout. Punchy, bright, and full of heat, balanced beautifully by the sweetness of the pineapple. Easily one of my favourite dishes of the night.

Pad Seuw — Gai Lan, Rice Noodles, Crispy Shallots

Good flavour and cooked well. The only drawback was the crispy shallots — they were quite large, which made them a bit overpowering in each bite.

Southern‑Style Yellow Curry of Tiger Prawn — Betel Leaf

The curry itself was superb — creamy, aromatic, and with a lovely kick. My prawns were unfortunately a little mushy, which took away from an otherwise excellent dish.

 Cucumber Salad — Sesame, Pickles, Mint

After trying a few standout cucumber dishes lately, this one didn’t exceed any expectations. It was refreshing and worked well as a palate cleanser, but there wasn’t an explosion of flavour or anything particularly memorable about it.

Sweet Roti — Dulce de Leche, Pineapple, Coconut Sorbet

The pineapple was tucked inside the roti, which was a fun idea, but it could’ve been charred more to deepen the flavour. Tasty overall, but not a standout — it felt like the elements weren’t fully thought through to make it truly impressive.

Mocktail

Nice, refreshing, but nothing memorable. A pleasant sip rather than a highlight.

My take

From the moment we walked in, the staff were genuinely warm — the kind of welcome that sets the tone straight away. The whole place was buzzing: loud, packed, energetic, very Chin Chin. The neon signs were fun, and as we grabbed our seats at the bar, the mix of aromas coming out of the kitchen hit me instantly.

The bar setup, though, wasn’t the most comfortable. There was no footrest built into the bar itself (only on the chair), and there was just one bag hook — which ended up on my side, not hers. Not ideal.

Fried Squid — Nahm Jim, Coriander, Chilli

A well‑balanced salt‑and‑pepper squid. Not overly crispy, but still enjoyable. I would’ve loved a bit more punch in the seasoning to really lift it.

Pork “Roll Ups” — Pulled Pork, Pancakes, Slaw, Plum Sauce

A little disappointing. The pork was cooked well but lacked flavour, and I wasn’t expecting a make‑your‑own setup. It felt more novelty than impact.

BBQ Style Som Tum — Green Papaya, Charred Pineapple, Roasted Peanut

A standout. Punchy, bright, and full of heat, balanced beautifully by the sweetness of the pineapple. Easily one of my favourite dishes of the night.

Pad Seuw — Gai Lan, Rice Noodles, Crispy Shallots

Good flavour and cooked well. The only drawback was the crispy shallots — they were quite large, which made them a bit overpowering in each bite.

Southern‑Style Yellow Curry of Tiger Prawn — Betel Leaf

The curry itself was superb — creamy, aromatic, and with a lovely kick. My prawns were unfortunately a little mushy, which took away from an otherwise excellent dish.

 Cucumber Salad — Sesame, Pickles, Mint

After trying a few standout cucumber dishes lately, this one didn’t exceed any expectations. It was refreshing and worked well as a palate cleanser, but there wasn’t an explosion of flavour or anything particularly memorable about it.

Sweet Roti — Dulce de Leche, Pineapple, Coconut Sorbet

The pineapple was tucked inside the roti, which was a fun idea, but it could’ve been charred more to deepen the flavour. Tasty overall, but not a standout — it felt like the elements weren’t fully thought through to make it truly impressive.

Mocktail

Nice, refreshing, but nothing memorable. A pleasant sip rather than a highlight.

Scores

Category	Me	Hubby
Ambiance	5/10	7/10
Staff	6/10	8/10
Food	6.5/10	7.5/10
Final Rating (not an average)	6/10	7.5/10

Final Thoughts

Chin Chin delivered a fun, high‑energy night out with some great dishes and a few that didn’t quite reach the same heights. Our rating might look a little low at first glance, but we score everything on the same scale — and that scale includes hatted restaurants.

So while Chin Chin sits lower compared to the refined, polished experiences of hatted venues, it actually ranks quite high among other non‑hatted restaurants.

However, it is on the higher end of the price spectrum for a non‑hatted spot, and that naturally influences how we weigh value against execution. Big flavours, big atmosphere, and a handful of standout dishes still make it a place we’re glad we tried.